Description

This Christmas Chocolate Pecan Tart is a luscious holiday dessert featuring a rich dark chocolate filling infused with butter and cream, topped with crunchy pecans for a perfect balance of texture and flavor. Baked in a pre-baked tart shell, this tart captures the festive spirit with its deep chocolate notes and nutty, caramel-like sweetness from brown sugar, making it an irresistible centerpiece for any holiday gathering.

Ingredients

Scale

For the Tart

1 pre-baked tart shell

For the Filling

1 cup dark chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup pecans, halves
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the tart.
Heat Cream and Butter: In a saucepan, gently heat the heavy cream and unsalted butter together until the butter is completely melted, ensuring the mixture is warm but not boiling.
Melt Chocolate: Add the chopped dark chocolate to the warm cream and butter mixture, stirring continuously until the chocolate melts completely and the mixture is smooth.
Whisk Eggs and Sugar: In a separate bowl, whisk together the large eggs, brown sugar, vanilla extract, and salt until well combined and slightly frothy, which helps create a smooth filling.
Combine Mixtures: Slowly add the warm chocolate mixture into the egg mixture, stirring continuously to fully incorporate and prevent curdling of the eggs.
Fill Tart Shell: Pour the homogeneous chocolate filling into the pre-baked tart shell, spreading it evenly.
Arrange Pecans: Neatly arrange the pecan halves on top of the filling, pressing them slightly into the surface for stability.
Bake Tart: Place the filled tart in the preheated oven and bake for 25 to 30 minutes, until the filling is set but still slightly jiggly in the center.
Cool and Serve: Allow the tart to cool completely at room temperature before serving, which helps the filling firm up and flavors to meld beautifully.

Notes

Ensure the tart shell is pre-baked to avoid a soggy crust.
Use high-quality dark chocolate for the best flavor and texture.
Do not overbake; the filling should have a slight wobble when done.
Allow the tart to cool completely to set the filling properly.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.